Chicken Saltimboca

By Roygon

Ingredients

• 3 oz cambozola cheese
• 3 slices prosciutto
• 2 chicken breasts
• 1/4 tsp freshly ground pepper
• 3 large fresh sage leaves
• 1 tsp olive oil
• 1 clove garlic
• 4 tbsp white wine
• 3/4 cup chicken stock
• 2 tbsp cold Unsalted butter
• salt and pepper - to taste
• juice of half a lemon

Details

Servings 2

Preparation

Step 1

1) Cut each breast into 3 equal sized pieces and under a sheet of plastic lightly pound to even height and then add pepper
2) Tear sage leaf in half and add piece to chicken, then top with cheese and prosciutto
3) Pound them down under plastic one more time to about 1/2 inch
4) Heat pan over MEDIUM HIGH heat and when hot add the oil
5) Add the chicken, prosciutto side down and leave alone.
6) After a few minutes shake pan. When chicken comes lose then it is time to flip.
7) Once other side is done remove to a plate covered with foil
8) Once chicken is done add wine and then garlic to pan and simmer until reduced by half, scraping up brown bits from pan
9) Next add the stock and again reduce by half. Once it looks syrupy add the butter and then the lemon juice
10) Reduce heat to low and add chicken back making sure to coat with sauce then serve